Creamy Pasta Shells with Scallops
The easy trick in this recipe is to use mascarpone cheese to make the creamy sauce. It's light and flavourful and delicious with big juicy scallops.
Ingredients
Serves: 6
- 450g pasta shells
- 6 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, chopped
- 250g fresh white mushrooms, sliced
- 1 bunch asparagus, trimmed and sliced
- 1 pinch salt and pepper to taste
- 450g scallops, rinsed and patted dry
- 4 tablespoons milk
- 250g mascarpone cheese
- 2 tablespoons butter
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
- Melt 6 tablespoons of butter with the olive oil in a large frying pan over medium heat. Mix in the parsley and garlic and cook for a couple of minutes. Add the mushrooms and asparagus and season with salt and pepper; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness.
- Add the scalllops and cook briefly on each side until the centre is cooked through, about 3 minutes per side.
- Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.
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Reviews & ratings
Average global rating:
(121)
Reviews in English (90)
I found this recipe at the last minute and couldn't find the Mascarpone cheese. I used 8 oz. of cream cheese instead and it was absolutely delicious!! Very thick and rich!! - 07 Feb 2008 (Review from Allrecipes US | Canada)
Fantastic dish. . . The sauce is rich and has a perfectly sweet and subtle taste that compliments this seafood pasta dish. I added diced onion to the vegetables and upped the amount of asparagus and mushrooms, which is recommended. And if possible, add some shredded salmon on top of the pasta before placing the scallops and sauce on top as is seen in my photo for this recipe. It was a delicious idea that worked magnificently. . . - 03 Oct 2007 (Review from Allrecipes US | Canada)
YOM YOM! I made lots of changes to this recipe out of practicality/$$. I halved it because I was trying to use up 4 oz of mascarpone. I subbed bay scallops in for regular (cheaper and better IMO). I subbed broccoli for asparagus (cheaper and also delicious). I subbed rotini noodles for shells because I had those on hand. Excellent recipe! - 16 Jan 2008 (Review from Allrecipes US | Canada)